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Glossy ika sansai squid salad with mountain vegetables in a black ceramic bowl with chopsticks
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Foolproof Ika Sansai (Ika Salad)

Tender ika sansai (ika salad) — boiled squid and mountain vegetables tossed in a savory-sweet sesame-soy dressing, ready in 20 minutes.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 118kcal

Ingredients

For the Squid:

  • 1 lb squid, cleaned, tubes sliced into ½-inch rings, tentacles separated
  • 1 tsp salt (for boiling water)
  • 1 tsp rice vinegar (for boiling water)

For the Salad:

  • 1 cup prepared sansai mountain vegetable mix, drained and patted dry

For the Dressing:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp mirin
  • 1 tsp toasted sesame oil
  • 1/2 tsp grated fresh ginger

For Garnish:

  • 1 scallion, thinly sliced
  • 1 tsp toasted white sesame seeds

Instructions

  • Rinse the squid and pat dry. Slice tubes into ½-inch rings; leave tentacles whole or cut into smaller clusters.
  • Bring a pot of water to a rolling boil with 1 teaspoon salt and 1 teaspoon rice vinegar.
  • Drop in the squid and boil for 90 seconds to 2 minutes, until opaque and just curled at the edges.
  • Immediately transfer the squid to an ice bath using a slotted spoon. Let it cool for 1–2 minutes, then drain well.
  • Drain the sansai mix through a fine mesh strainer and pat dry with paper towels.
  • In a small bowl, whisk together the soy sauce, rice vinegar, sugar, mirin, toasted sesame oil, and ginger until the sugar dissolves.
  • Combine the drained squid and sansai mix in a large bowl. Pour over the dressing and toss gently to coat.
  • Chill for at least 15 minutes before serving.
  • Garnish with sliced scallion and toasted sesame seeds just before serving.

Notes

  • Squid overcooks quickly — stick to the 90-second to 2-minute boil window and shock it in ice water immediately for the most tender texture.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; this salad is not freezer-friendly, as the squid texture breaks down after thawing.